Green Goddess Dip
Prep Time
10 mins
Chilling time
30 mins
A versatile, wonderfully herbaceous green goddess dip made with creamy Greek yogurt, watercress, herbs, and (optional, but delicious!) anchovies.
Recipe Type:
Appetizer
Keyword:
Green Goddess Dip
Makes: 8 servings
Ingredients
- 1/2 cup watercress, chopped
- 1 cup parsley, chopped (stems and all)
- 1/4 cup mint leaves
- 1/4 cup dill, chopped (stems and all)
- 2 tablespoons minced chives
- 2 tablespoons minced shallot
- 4 oil-packed anchovies (optional)
- 1 cup Greek yogurt
- Zest of 1 lemon plus 1 - 2 tablespoons juice
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt, plus more to taste
Instructions
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Place greens, herbs, chives, shallots, and anchovies (if using) in the bowl of your food processor and pulse, scraping the sides as needed, until the mixture is reduced to a pesto-like texture. Add the yogurt and zest, and pulse just until well combined. Fold in 1 - 2 tablespoons of lemon juice, and the olive oil. Add 1/4 teaspoon sea salt, plus more to taste.
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Chill at least 30 minutes before serving.
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To serve, drizzle with olive oil, sprinkle with sea salt and pepper, and fresh herbs or chive blossoms if you have some on hand. Serve with radishes and flaky sea salt, or a mix of classic crudités, flatbreads, and crackers.
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Note: Add 1/4 cup water and an additional tablespoon of lemon juice to make a creamy green goddess salad dressing.